Slow Cooker Mixed Berry Rhubarb Crisp {Recipe Video}

posted on June 13, 2017

Slow Cooker Mixed Berry Rhubarb Crisp is the best way to enjoy fruit crisp without turning on the oven! It’s a vegan dessert with no refined sugar or butter, and there’s a recipe video to make the preparation even easier!

Did you watch the NBA Finals? I’m so happy that the Warriors won the championship last night! It was such a tragic ending last year so last night’s victory was extra sweet. I know a lot of people are ready for some different teams to face off in the Finals, but you have to admit that the Warriors and Cavs are one of the greatest rivalries ever.

The only problem now is that I don’t what I’m going to watch on TV until football season because baseball is like watching paint dry half the time.

Enough of that….let’s talk Slow Cooker Mixed Berry Rhubarb Crisp!

I love fruity desserts like pie, cobbler, and crisps, especially in the summer. I just re-posted these Raspberry Rhubarb Crisp Bars recently and I’m over the moon about them, but this Slow Cooker Mixed Berry Rhubarb Crisp is even easier.

Not only is it easier…you don’t even have turn your oven on!

That’s precisely why I created this recipe. During the summer months the weather is far too warm to turn the oven on, so I turn to my grill and my slow cooker even more.

Maybe you saw me testing this recipe on my Instagram stories? I truly felt like I was making fruit crisp every other day at the time, and it came as no surprise that nobody in my house complained about it. 🙂

I’ve seen slow cooker desserts all over the Internet, but this is the first one I’ve ever made. I wondered if a fruit crisp would turn out very well in a slow cooker….call me old fashioned.

Obviously it did!

I’ve made this Slow Cooker Mixed Berry Rhubarb Crisp with many different varieties of berries and I always included rhubarb. Rhubarb adds a great tangy flavor and I strongly advise you to try it. If you’re not a rhubarb fan, simply substitute it with the same amount of berries.

This Slow Cooker Mixed Berry Rhubarb Crisp is a dessert that I plan to make all summer long. It’s healthier with no refined butter or sugar, it’s flipping easy to make, and you don’t have to turn your oven on. Enough said — get out that slow cooker!

Recipe Notes:

I noticed during the cooking time that one side of my crisp was cooking more than the other so I rotated the slow cooker pot so that the crisp would cook more evenly. All slow cookers are different but this is something to look out for!

Cooking time may differ depending on your slow cooker.

The coconut oil in the crumble gives it an amazing texture and flavor and I use it over butter all the time. If you don’t have coconut oil you can substitute it with the same amount of butter.

The coconut sugar may be substituted with the same amount of granulated or brown sugar.

Any combination of berries will do here, and if you’re not into rhubarb, substitute it with the same amount of berries.

This crisp isn’t overly sweet, so if you prefer a sweeter dessert, you can add an additional 2-4 tablespoons more sweetener.

Slow Cooker Mixed Berry Rhubarb Crisp {Recipe Video}

Yield:8 servings

Total Time:3 hours 10 minutes

Prep Time:10 minutes

Cook Time:3 hours

Slow Cooker Mixed Berry Rhubarb Crisp is the best way to enjoy fruit crisp without turning on the oven! It’s a vegan dessert with no refined sugar or butter, and there’s a recipe video to make preparations even easier!

Directions:

Spray the inside of the crock pot with cooking spray. Add the berries, rhubarb, 1/2 cup of coconut sugar, cornstarch, orange juice and zest, and stir to combine.

In a medium bowl, combine the oats, flour, remaining coconut sugar, cinnamon, and pinch of salt until combined. Add the coconut oil and stir until moistened.

Sprinkle the crisp topping evenly over the fruit mixture and cover. Cook on low for 3-4 hours. Serve warm and enjoy!

Recipe Notes:

I noticed during the cooking time that one side of my crisp was cooking more than the other so I rotated the slow cooker pot so that the crisp would cook more evenly. All slow cookers are different but this is something to look out for!

Cooking time may differ depending on your slow cooker.

The coconut oil in the crumble gives it an amazing texture and flavor and I use it over butter all the time. If you don’t have coconut oil you can substitute it with the same amount of butter.

The coconut sugar may be substituted with the same amount of granulated or brown sugar.

Any combination of berries will do here, and if you’re not into rhubarb, substitute it with the same amount of berries.

This crisp isn’t overly sweet, so if you prefer a sweeter dessert, you can add an additional 2-4 tablespoons more sweetener.

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22 comments on “Slow Cooker Mixed Berry Rhubarb Crisp {Recipe Video}”

I didn’t watch the finals last night, but my husband sure did! Lots of excitement with basketball and hockey! 🙂 This crisp looks perfect, Marcie! I love that you made it in the slow cooker, and with rhubarb. I’m so glad it’s rhubarb season and this looks like the perfect dessert!

This looks delicious, Marcie! Berry crisps are a must for summer and I love the yummy rhubarb in here! Yay for making this in the slow cooker too – so perfect on those days when it’s too hot to turn on the oven!

We really only watch football at our house so I have no idea about anything NBA! But I do know about eating crisps!! haha 🙂 This sounds sooooo good. I’ve been buying local blueberries like mad lately – I need to put them to use in this!!

I’ve never tried a dessert in a slow cooker for the same reason you were hesitant. I’m so excited it worked for you though! I’ll definitely have to try it :). PS, bring on football season! I can’t wait!

Haha – am not a huge fan of watching baseball either – I’ve been catching some soccer games here and there… what I am a fan of is this mixed berry rhubarb crisp! It would be dangerous for me to have a whole slow cooker of these near me – I’d have to have people over or I’d eat the whole dang thing! 🙂